Processing of Kaong and Coconut Wine

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One of the common products of coconut and kaong is the sap or juice. Sap is processed to vinegar and lambanog but processing it to wine or commonly called toddy is neglected. The juice is sweet with initial sugar content of 20%. Natural juice microflora spontaneously ferment it to wine and vinegar. Toddy processing lies in successful arrest of natural fermentation.

The term coconut wine or kaong wine should not be mistaken with lambanog or vodka. Wine contains 9-18 % alcohol while vodka contains 35-50%. The usual alcohol content for lambanog is 80 proof or 40%. Wine goes through distillation process to produce 80 proof vodka.

Wild yeast are responsible for fermenting sugars to alcohol. I requires no oxygen during the process. Then, acetic acid bacteria that are naturally present in sap ferment alcohol to vinegar. It requires oxygen to take action. We’re gonna kill vinegar producing bacteria during wine making process.

1. Clean all equipment that will be used for sap collection. This will help reduce microbial contamination. Sap are collected from unopened coconut flower and sugar palm (kaong) male inflorescence. Mixing of two liquid is permissible

2. Collect sap every 5 hours. Longer collection interval allows acetic acid bacteria to convert it to vinegar. Soured juice is not fitted for toddy processing.

3. Transfer to fermentation tank. A narrow mount jar with cotton plug will do. Leave enough head space to accommodate rising bubbles. Fermentation is done when bubbling ceases. Alcohol fermentation occurs in anerobic condition while vinegar conversion occurs only with the presence of oxygen. Avoid air exposure of sap to prevent sourness.

4. Pasteurize for 15 minutes at 75 degree centigrade. Pack immediately in clean jars. It can be consumed immediately but aging will develop its flavor further.

5. If a more flavorful wine is desired, age it for at least one year. The longer the aging, the more delectable it becomes. Then, siphon the clear liquid and fill into sterilized bottles. Label.

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Source by Marvin Vicedo